Pasta with Peas, Asparagus, Butter Lettuce, and Prosciutto

2 tablespoons (¼ stick) butter

2 tablespoons extra-virgin olive oil plus additional for drizzling

1 /2 pound spring onions or green onions (dark green parts discarded); white parts cut into ¼-inch-thick slices, pale green parts cut into ½-inch-thick slices

2 tablespoons minced shallot

Coarse kosher salt

1 /2 cup dry white wine

1 /2 cup low-salt chicken broth

1 ½ pounds asparagus, cut crosswise into ¾-inch pieces

2 cups shelled fresh peas (from about 2 pounds peas in pods) or 2 cups frozen petite peas, thawed

1 pound campanelle (trumpet-shaped pasta) or medium (about 1-inch) shell-shaped pasta

1 head of butter lettuce or Boston lettuce (about 6 ounces), cored, leaves cut into ¾-inch-wide slices

1 cup finely grated Parmesan cheese plus additional for sprinkling

1 /2 cup chopped fresh Italian parsley

4 ounces thinly sliced prosciutto, cut crosswise into ½-inch-wide strips

Directions at bonappetit.com

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